Moussaka: Meat & Vegetarian Version. My Grandma makes moussaka with ground beef, but you can substitute black beans instead. I’ve made the black bean version many times for my vegetarian friends and they love it. Moussaka is hearty and great to make ahead of time. Prep it on a weekend and place it in the fridge until you’re ready to cook it in the oven. It’s big enough for leftovers or to bring to a party. I enjoy it with a side salad.

This is my Grandma’s version of Moussaka. It’s hearty and great to make ahead of time. You can prep it all and place it in the fridge until you’re ready to cook it in the oven. And it’s a big enough dish to have for leftovers. I enjoyed it with a side salad!

5 Comments

I didn’t catch whether or not you mitoenn soy sauce contains in the thread so if this is redundant I apologize. Please make sure to check the ingrendiants on the soy sauce, most soy sauce contain wheat or another form of gluten. There are gluten free varieties which taste just as good as, if not better, then regular soy sauce.

Hi Madhuri: I didn’t specify the recipe was gluten free (even though it is). You are correct: soy sauce does contain gluten so should be avoided if you have an allergy. (Tamari does not contain gluten and can be used as a good substitute). Luckily, this recipe doesn’t contain soy sauce, so no worries here: just meat, beans, cheese, and veggies.

Yes Marlene. Slice the eggplants first, then place in the shallow dish with a little water and microwave (it’s just a fast way to pre-cook the eggplant so it’s soft). You don’t have to cover the dish. You can. But it’s not necessary.

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